arroz con gandules

Name: arroz con gandules Recipe
Prep time: PTM
Cook time: PTM
Total time: PTM
Yield: 8
Ingredients: 3 Tbsp. canola oil; 3 tbsp. sofrito; 2tbsp. cilantro (chopped finley); 1/2 cup tomatoe sauce; 1 oz pork belly(optional)cut into tiny pieces.; 6 spanish olives (pitted); 1tbsp. adobo(goya); 1package sazon con cilantro y acoite (goya); 1tbsp. onion powder; 1 can goya green pigeon peas; 5 cups water; 4 cups goya medium grain rice

(6)

Number of Servings: 8

Ingredients

3 Tbsp. canola oil3 tbsp. sofrito 2tbsp. cilantro (chopped finley)1/2 cup tomatoe sauce1 oz pork belly(optional)cut into tiny pieces.6 spanish olives (pitted)1tbsp. adobo(goya)1package sazon con cilantro y acoite (goya)1tbsp. onion powder1 can goya green pigeon peas5 cups water4 cups goya medium grain rice

Directions

Heat large pot over low heat adding oil, and pork belly, also add sofrito, tomatoe sauce, cilantro, olives, sazon. adobo , onion powder , pigeon peas(undrained) and let simmer for 3 minutes , add in rice and water bring heat up to medium- high mix and cover, let cook until water in evaporated then put heat on low mix well and cover let simmer for additional 30 minutes or until rice is tender serve warm.

Number of Servings: 8

Recipe submitted by SparkPeople user GLORY9980.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 222.9
Total Fat: 8.9 g
Cholesterol: 2.7 mg
Sodium: 364.9 mg
Total Carbs: 30.9 g
Dietary Fiber: 0.6 g
Protein: 4.1 g

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Member Reviews

SARAHANGEL1989
Just like my mom's arroz con gandules -- thanks! - 9/30/11
MSMARGARET53
This recipe is a light version and similar to how I make my favorite rice with pigeon peas, especially if you omit the pork. I'm lucky to get fresh grown in my native Puerto Rico. Thanks Glory9980 for sharing. - 5/10/10
OLEYDI1
very good - 1/23/08
BORICUA8709
I LOVE arroz con gandules. Great recipe! - 3/21/07